Ingredients:

• • 1 cup black-eyed peas
  • 1 cup rice
  • 1/2 cup vegetable oil
  • 1/2 cup chopped onions
  • 1/4 cup chopped tomatoes
  • 1/4 cup chopped green peppers
  • 1/4 cup chopped habanero peppers
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt

Instructions:

1. 1. In a large pot, combine the black-eyed peas and water. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the black-eyed peas are tender.
   2. Add the rice to the pot and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through.
   3. While the black-eyed peas and rice are cooking, heat the oil in a large skillet over medium heat. Add the onions, tomatoes, green peppers, habanero peppers, ginger, nutmeg, pepper, and salt to the skillet and cook until the vegetables are softened, about 10 minutes.
   4. Add the black-eyed peas and rice to the skillet and stir to combine. Cook for an additional 5 minutes, or until the rice and black-eyed peas are heated through.
   5. Serve immediately.